I especially like to eat chicken wings, and I always want to find a way to satisfy myself. I have tried many ways before, but this time it can be said to be the most successful and delicious. Close to the fine smell, it is a unique meat flavor with hops aroma. The rich layers make people full of imagination and can't help swallowing. Because it has been stewed patiently for nearly 1 hour, the fragrance of the ingredients has completely invaded the inside of the meat, and the bite is even more fragrant! ~ a bowl of Wuchang rice fragrance should be the taste of happiness, too high.

Ingredients: chicken wing root 12 cooking wine spoons, ginger slices, green onions 1/3 garlic, 3-4 large petals, aniseed, about 2 large peppers 15 crystal sugar, 5 grains, beaten with soy sauce for 2 times, and a jar of water in Tsingtao beer did not exceed the amount of chicken wing root.

Practice of beer chicken wings root 1) curing:

Put the melted chicken wings into a deep bowl, and pour in cooking wine (1/3 bowl), light soy sauce (4-5 spoonfuls) and some ginger slices in turn for pickling and deodorization. Standing 1 hour or more

? Tips: the bowl mouth is loosely sealed with plastic wrap, or the hole is pierced after sealing to keep a slight ventilation.

2) blanching:

Put the marinated chicken wings into the pot in cold water. After the water boils, cook for about 3 to 5 minutes, skim the foam, turn off the fire and serve.

3) Leave soup:

Remember to keep the water in the root of the roasted chicken wings, so that it will be more delicious when stewing the chicken wings later.

Tips: at this time, the soup can be used directly with a fine filter without deliberate foaming, and when it is poured into the pot again.

< Fried processing >

Heat the oil to a slight heat, add in the onion, ginger and garlic and stir-fry until brown. Then, add aniseed, pepper and rock sugar and stir-fry with a small amount of beer. Reduce the heat, add the chicken wings and stir-fry until golden brown.

< Deep processing >

At this point, pour the beer into the pot until it reaches the chicken wing root 1/2. Then, beat 1 circle soy sauce and 2 circles soy sauce along the edge of the pot in turn and mix well. Wait for the pot to boil.

The pot is in a picture state. < Slow stew >

After the pot is boiled, pour in the chicken soup left before. After the fire boils, turn it to low heat and gurgle about 1 hour.

Tips: during the period, turn the chicken wings over several times to make them stew evenly.

< Juice collection >

When the time is about 50 minutes, you should start to observe the soup. In the remaining 10 minutes, you can adjust the turn-off time according to the soup situation. If the chicken is stewed for more than 50 minutes, it will taste better, and the taste of the meat will not be too bad. So don't worry about the hard meat.

Tips: It is recommended to add enough soup at one time, and don't add water in the middle, so as not to change the taste.

< Shengpan >

After turning off the fire, shape the chicken wings and pour some soup. A gorgeous and delicious beer chicken wing root is ready!